Physicochemical and phytochemical properties of foam mat dried passion fruit (Passiflora edulis Sims) powder and comparison with fruit pulp

The aim of the present study was to develop purple passion fruit powder using the foam mat dried process. The possible effect of whipping time, methylcellulose concentration, and drying temperature on physicochemical and phytochemical properties of foam mat dried passion fruit was evaluated and compared with fruit pulp. The drying process was optimized using central composite design and optimum conditions were whipping time 2.78 min, methylcellulose 2.58%, temperature 44.05 degrees C. At the optimum condition vitamin C, total phenolic compound and hygroscopicity were 34.67 mg/100 g, 258.12 mg GAE/100 g, and 21.12%, respectively. The artificial neural network was applied to predict experimental outcomes. The phytochemical properties in terms of (+/-)-alpha tocopherol, D-alpha-tocotrienol, beta-carotene, and phenolic acid were determined using RP-HPLC. The foam mate dried powder contained a higher amount of beta-carotene (13.26 mg/100 g), total phenolic compound (258.12 mg/100 g) and phenolic acids than fruit pulp whereas fruit pulp was contented higher amount of (+/-)-alpha tocopherol (171.1 mg/100 g) and D-alpha-tocotrienol (27.19 mg/100 g). The study manifested foam mate drying as an effective way to develop passion fruit powder.

Automated summary

The study successfully developed purple passion fruit powder using the foam mat dried process, with optimized conditions identified. The phytochemical properties of the foam mat dried powder were found to be higher compared to fruit pulp, indicating foam mat drying as an effective method for producing passion fruit powder.